As part of Café Boulud’s current efforts to highlight, via menu specials, Florida’s diverse culinary heritage, now comes the restaurant’s next themed wine dinner and it’s called “A Taste of the Everglades.”

Café Boulud’s executive chef Rick Mace/photo courtesy Café Boulud.

The March 5 dinner at Café Boulud (301 Australian Ave.; www.cafeboulud.com/palmbeach) features a four-course wine-paired menu with dishes inspired by Florida’s indigenous foods and the historic and cultural influences that have shaped the state’s cuisine.

The wine dinner’s menu, conceived by Café Boulud’s executive chefs Rick Mace and Eric Snow, includes such dishes as frogs’ legs with peppergrass, hearts of palm and garlic, and wild boar with nettles, dandelions and cowpeas.

Café Boulud sommelier Mariya Kovacheva will pair each course with a varietal from Sonoma, Cal.’s Knights Bridge Winery; the evening’s special guest is slated to be winemaker and Florida native Meredith Cahill-Marsland.

Since January, Café Boulud has been highlighting Florida’s culinary heritage—including with what Chef Mace characterizes as “lost food and flavors”—on the restaurant’s regular menus, specifically in a menu-section called `Le Voyage.’

Mace, who grew up on a farm in Ohio, has delved into Florida’s culinary traditions and influences, particularly those of the state’s Native Americans and its Colonial-era English and American pioneer settlers and their descendents.